Egg-sparagus Wrap

Directions

1. 1
   Make the egg salad:
2. 2
   Boil enough water to cover 6 eggs.
3. 3
   When water is boiling, gently lower the room temperature eggs into the water.
4. 4
   Boil for exactly 14 minutes, then remove from the heat.
5. 5
   Run cold water over the eggs until cooled.
6. 6
   Peel.
7. 7
   Mash eggs with a fork.
8. 8
   Add a tablespoon of mayonnaise, a teaspoon of yellow mustard, 2 teaspoons of sweet pickle juice and salt and pepper to taste.
9. 9
   (Depending on your eggs, you may need to add a bit more mayo or pickle juice.)
10. 10
    Fry bacon until crisp.
11. 11
    Drain excess fat.
12. 12
    Wash and drain asparagus.
13. 13
    Saute in a little olive oil until desired tenderness is reached.
14. 14
    To assemble each wrap, spread about 1/2 cup of egg salad down the center of your flatbread.
15. 15
    (Use more if you have a large flatbread.)
16. 16
    Top with 2 or 3 slices of bacon and about 6 (or more) asparagus spears.
17. 17
    Fold your wrap and enjoy one of the best treats of spring!